SC - Food Preservation

[needlwitch@msn.com]

Just because you wander,
doesn't mean you're lost.
- -----Original Message-----
From: Melissa Martines <mmartines at brighthorizons.com>
To: 'Cooks' <sca-cooks at Ansteorra.ORG>
Date: Friday, September 18, 1998 8:39 AM
Subject: SC - Food Preservation

>Second, I have the recipe for the sausage, I have a smoker lined up, I
>have even ascertained that the Kroger butcher will give me intestines
>for casing (althought THAT caused a few lifted eyebrow :) ).  What I'm
>not sure about is how to actually squeeze the ground meat product into
>the intestines.  A pastry tube perhaps?  Any other suggestions?


One other thing to remember is that when you work with real intestines, you
want to wash them thouroghly, and keep them moist. Also, they tear much
easier, so they are much more prone to blowouts.
Thorbjorn the Cook



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